2 Matzohs
2 Eggs
2 tb Milk
Salt and pepper
1 ts Butter or oil
Confectioners sugar
Cinnamon
Break matzohs into one-inch pieces and place in medium bowl. Cover with
cold water and let stand about one minute. Drain matzoh, squeezing out
excess water, and return to bowl. Beat eggs with milk, salt, and pepper and
stir into matzohs. Mix well. Heat butter in seven- inch non-stick skillet
until hot. Pour matzoh mixture into skillet and smooth surface with
spatula. Cook over medium heat until pancake is set, about six minutes.
Slide onto plate and invert back into skillet. Cook another two minutes.
Remove to platter and cut into wedges. Sprinkle with confectioners sugar
and cinnamon. serves 2
Yields
1 Servings